Recipes and news from the makers of Zest Recipe Manager

Rhubarb and Ginger Compote

Good rhubarb seems to be easy to find at the moment, so why not take advantage of some? Try this compote — a simple recipe that I find quite versatile. It’s not too sweet on its own, and has a nice zingy freshness from the ginger, which makes it suitable for a range of dishes. I used my latest batch for two different breakfasts:

With muesli and yoghurt, as pictured above. This is a simple crowd-pleaser!

Mixed into creamy oats.

I also used some for dessert, it’s great over ice cream!

Rhubarb and Ginger Compote

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

A fresh and fruity addition to breakfasts and desserts alike.

Ingredients

500g rhubarb, washed, trimmed and roughly chopped

80g sugar, plus up to 40g extra

50ml orange juice

1 1/2 tablespoons fresh ginger, finely grated

Instructions

Add all ingredients, reserving additional sugar in case it is required, to a medium saucepan.

Bring to a gentle simmer, stirring over a low-medium heat.

Continue simmering, stirring occasionally, until the rhubarb has broken down (about 15-20 minutes).

Taste-test the compote for sweetness. Depending on the natural tartness of your rhubarb you may wish to dissolve in some additional sugar.